brazilian

Brazilian Collard Green and Egg Tapioca Crepe

This dish pairs eggs with tapioca starch, collard greens, thinly sliced and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

55 g Carbohydrates

37 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

100g eggs 143 kcal
45g tapioca starch 161 kcal
120g collard greens, thinly sliced 24 kcal
60g yellow onion, sliced 24 kcal
6g garlic, minced 9 kcal
60g mozzarella cheese, grated 168 kcal
10g butter 72 kcal
8g olive oil 71 kcal
5g hot sauce 4 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

eggstapioca starchsaltblack pepper
In a bowl, whisk eggs with salt and black pepper. Stir in tapioca starch to make a smooth batter.
butter
Heat a nonstick skillet over medium heat and add butter. Pour in the batter and swirl into a thin crepe.
Cook until the bottom sets, 1-2 minutes. Flip and cook 30-60 seconds more.
collard greensyellow oniongarlicolive oil
In the same pan (or a second pan), heat olive oil and saute onion and collard greens until tender, 4-5 minutes. Add garlic for 30 seconds.
collard greensmozzarella cheese
Fill the crepe with the collard mixture and sprinkle in grated mozzarella. Fold and cook 30 seconds to melt.
hot sauce
Finish with hot sauce if using and serve immediately.